Spinach and Cranberry Stuffed Chicken

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It is officially fall and I am celebrating with soul-warming comfort foods! This week I have been making soups and drinking hot cocoa. I also started thinking about Thanksgiving (which is coming up!) and started craving cranberry dishes! I wanted to keep it light and healthy though, so I decided to make a spinach and cranberry stuffed chicken.

I definitely start craving cranberries in the fall, but they are such a great berry to incorporate into your diet all year long. Cranberries are high in antioxidants and provide anti-inflammatory benefits. Their bright color and tart flavor make so many dishes taste better!

Spinach and Cranberry Stuffed Chicken

For my spinach and cranberry stuffed chicken, I grabbed fresh organic spinach, a generous amount of Parmigiano-Reggiano and Ocean Spray® Craisins® Dried Cranberries. I sautéed them with diced onions and garlic in olive oil, and it made a perfectly balanced and flavorful stuffing. I especially love the zing from the cranberries! Plus the combination of the spinach and Craisins® Dried Cranberries make such a beautiful contrast.

Pro Tip: If you happen to have young children that like to glue themselves to your legs while you’re trying to make dinner, I recommend pouring a 1/4 cup of Craisins® Dried Cranberries into a bowl and giving it to said children. Your kids will have tasty fruit and your legs will be free! 🙂

Place chicken breasts in a plastic bag or between two sheets of heavy plastic. Pound the chicken until it is 1/4 inch thick. Preheat oven to 375 degrees.

In a skillet, heat olive oil over medium heat. Add onions and sauté a few minutes, until soft. Add in garlic and cranberries, and sauté an additional 2 minutes. Add in spinach, balsamic vinegar, thyme, salt and pepper and cook until spinach is wilted.

Lay chicken breasts onto a clean work surface and spoon 1/4 of the spinach mixture onto each chicken breasts. Layer on a few pieces of sliced Parmesan cheese. Roll the chicken breasts around the spinach stuffing and secure with a few pieces of twine or with toothpicks. Season outside of chicken breasts with thyme, salt and pepper.

Warm the same skillet over medium heat, adding a little olive oil, if necessary. Add stuffed chicken breasts to the pan and brown on all sides. Transfer to a baking sheet and bake in preheated oven for 30 - 35 minutes, or until chicken is no longer pink and internal temp has reached 165 degrees.

Andrea, this is a dish I know my family would love. We really enjoy Craisins and use them when we can. They are a favorite snack of mine too. I will have to give this wonderful chicken recipe a try – I am sure my family would love it.

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